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Blueberry Jammy Cookies

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These soft and buttery Blueberry Jammy Cookies are filled with a sweet, tangy homemade blueberry jam. A delightful treat for any occasion, perfect with a cup of tea or coffee.

Ingredients

Scale

For the Blueberry Jam:

  • 12 oz fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tbsp cornstarch

For the Cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 tbsp vanilla extract
  • 1 large egg, room temperature

For Garnish:

  • 1/4 cup granulated sugar (for sprinkling)

Instructions

  • Make the Blueberry Jam:
    • In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 8–10 minutes).
    • Stir in vanilla extract and cornstarch. Cook for 1–2 more minutes until the jam thickens further.
    • Remove from heat and allow it to cool completely.
  • Prepare the Cookie Dough:
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a large mixing bowl, beat together butter and sugar until light and fluffy (about 2–3 minutes).
    • Add the vanilla extract and egg, mixing until combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Shape and Fill the Cookies:
    • Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, spacing the cookies about 2 inches apart.
    • Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
    • Fill each indentation with about 1/2 teaspoon of blueberry jam.
  • Bake:
    • Bake for 12–15 minutes, or until the edges are lightly golden.
    • Remove from the oven and immediately sprinkle with granulated sugar for a sparkling finish.
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • You can store these cookies in an airtight container for up to a week.
  • To make the jam in advance, you can store it in a jar for up to 1 week in the fridge.

Nutrition

Find it online: https://grandmarecipesflash.com/blueberry-jammy-cookies/